Turkey or Beef & Pumpkin Chili
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 10-12 
1 pound ground beef (or ground turkey or chicken)
1 red bell pepper, chopped
1/2 teaspoon crushed red pepper flakes, or to taste 
2 teaspoons minced garlic
1 cup sweet onion, diced
1 green bell pepper, chopped
15 ounces canned kidney beans, rinsed and drained
15 ounces canned black beans, rinsed and drained
15 ounces canned Great Northern beans, drained and rinsed
12 ounces canned tomato sauce
3-14.5 ounce cans diced tomatoes
15 ounces canned pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste

Sour cream
Sliced green onions
Shredded Sharp Cheddar cheese

In a large heavy skillet, over medium-high heat, cook and stir the beef until crumbly, about five minutes. Stir in the red pepper flakes, garlic, and onion. Continue cooking until the beef has browned and the onion has softened. Add the bell peppers and cook five more minutes. While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, diced tomatoes and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture. Cook on low until the chili is hot, one to two hours.

You can serve it just as is or garnish with sour cream and/or shredded cheese and sliced green onions.

A friend shared this recipe with me and I hesitated for over a year to try it......oh my! It really is yummy and I'll be making it again soon.

This recipe is shared November 12-16
NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 05:09 PM, Monday Nov. 12, 2018
Updated 08:54 AM, Saturday Jan. 12, 2019



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